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Pizza Supreme

Oxmoor House
Hands-on time 21 mins
Total time 1 hr, 5 mins
Yield

6 servings (serving size: 2 wedges)

Brighten a homemade version of a take-out favorite with two different colors of bell peppers. Use your own color combo, or any bell peppers you have on hand.

Ingredients

  • 1 (16-ounce) refrigerated fresh pizza crust dough
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 (4-ounce) turkey Italian sausage link
  • 1 cup sliced mushrooms
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced orange bell pepper
  • 1 cup thinly sliced onion
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, thinly sliced
  • 3/4 cup lower-sodium marinara sauce (such as McCutcheon's)
  • 4 ounces fresh mozzarella cheese, thinly sliced

Nutrition Information

  • calories 320
  • fat 9.5 g
  • satfat 3.4 g
  • monofat 4 g
  • polyfat 1.1 g
  • protein 13.7 g
  • carbohydrate 48.7 g
  • fiber 6.5 g
  • cholesterol 27 mg
  • iron 1.4 mg
  • sodium 497 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 500°.

  2. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 14-inch pizza pan or baking sheet coated with cooking spray.

  3. Heat oil in a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add mushrooms, bell peppers, onion, crushed red pepper, and garlic; sauté 4 minutes, stirring occasionally.

  4. Spread sauce over dough, leaving a 1-inch border. Arrange cheese evenly over sauce. Arrange turkey mixture evenly over cheese. Bake at 500° for 15 minutes or until crust and cheese are browned. Cut into 12 wedges.

Cook's Notes

This updated version of Pizza Supreme is based on a recipe that originally ran in Cooking Light, March 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.